CSA week one continues with this brilliant red beet risotto topped with goat cheese and beet greens. Last year, beets made several appearances in the CSA and I typically just roast them and put them on salad. I decided to up my game and cook them into risotto for Sunday dinner. These babies had gorgeous greens, so I sliced some of those to top the risotto and add a green contrast to all that red. I also made an escarole salad, using another of my CSA finds this week!
Risotto is one of those dishes that people think is really hard to make. I disagree wholeheartedly. If you can stir, you can make risotto. This one is particularly easy because you add all the liquid at once instead of a little at a time. Don’t fear the risotto people! It’s easy. And yummy. So you should have a go at it.
My favorite this week is still the pasta with asparagus and grilled shrimp, but I will definitely make this risotto again and again.
New box coming Tuesday and I still have some lettuce and escarole to use this week. Stay tuned for more ideas for how to use this beautiful New Jersey produce!
- 4 Tbsp. unsalted butter
- 1 medium onion, finely chopped
- 2 medium red beets, peeled and cut into ½-inch cubes
- 1 cup arborio or carnaroli rice
- 1 Tbsp. balsamic vinegar
- 3 cups chicken stock (or vegetable stock for a vegetarian version)
- 2 oz. goat cheese
- A few beet leaves, thinly sliced
- Melt the butter i a medium saucepan over medium heat. Add the onion and beets. Cover and cook for about 7 minutes or until the onion is softened.
- Add the rice and stir. Add the balsamic vinegar and chicken stock and bring to a simmer.
- Simmer uncovered for about 15 minutes or until most of the liquid is absorbed and the beets and rice are tender. Adjust seasoning if needed.
- To serve, top with some crumbled goat cheese and some of the beet greens.